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Preheat the oven to 400°F (200°C).
Melt the compound butter in a large 8-inch oven-safe skillet over low heat.
Once it’s lightly bubbling, add in shallots, cut side down, placing them neatly and in a circle.
Let them caramelize in the pan for 5 minutes, then drizzle over balsamic glaze, honey, and thyme. Lightly shake the pan to ensure that the liquids bubble and melt together.
Top the shallots with the crumbled goat cheese and let it melt for another 2 minutes.
Remove from the heat and place the puff pastry on top of the shallots. Use a fork to prick holes all over the top of the puff pastry.
Bake for 10-15 minutes or until the puff pastry is golden brown and crispy.
Set the skillet on a cooling rack for 15 to 20 minutes. Once cooled, add a plate on top of the skillet and flip over so shallots are facing upward.
Garnish with chives, goat cheese, more honey.